Shrimp and Pasta Primavera
Elevate your dinner game with this vibrant and creamy Shrimp and Pasta Primavera, a delightful one-pan dish that brings together tender shrimp, al dente pasta, and a medley of colorful vegetables bathed in a luscious garlic-Parmesan cream sauce. Featuring a rainbow of fresh produce such as zucchini, asparagus, cherry tomatoes, and bell peppers, this recipe is a celebration of seasonal flavors that's as nourishing as it is indulgent. The addition of fresh basil and a hint of crushed red pepper flakes adds a fragrant burst of aroma and subtle heat, making every bite irresistibly delicious. Ready in just 40 minutes, this easy and elegant meal is perfect for busy weeknights or special occasions. Serve it with a side of crusty bread and a crisp salad for a restaurant-quality experience at home. Keywords: Shrimp and Pasta Primavera, creamy pasta with shrimp, vegetable pasta dinner, garlic Parmesan sauce recipe.
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Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz penne or linguine pasta
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 1 medium yellow bell pepper, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 0.5 cup frozen peas
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
- 0.25 tsp crushed red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside. Reserve 1 cup of pasta water.
Step 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp, seasoning with a pinch of salt and black pepper. Cook for 2-3 minutes per side or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic over medium heat for about 1-2 minutes until fragrant, being careful not to burn it.
Step 4
Add the cherry tomatoes, yellow bell pepper, zucchini, asparagus, and peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Step 5
Lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix well until the sauce is smooth. If the sauce is too thick, gradually add a few tablespoons of the reserved pasta water to reach your desired consistency.
Step 6
Return the cooked shrimp to the skillet, stirring to combine. Simmer for an additional 2 minutes to heat through.
Step 7
Add the cooked pasta to the skillet and toss well to coat with the sauce. If needed, add more pasta water to loosen the sauce.
Step 8
Stir in the fresh basil and crushed red pepper flakes if using. Taste the dish and adjust seasoning with additional salt and black pepper as desired.
Step 9
Serve immediately, garnished with extra Parmesan cheese and basil if desired. Enjoy!
Nutrition Facts
| Serving size | (1992.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2563.8 |
| Total Fat 141.2g | 0% |
| Saturated Fat 64.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1137.3mg | 0% |
| Sodium 3665.4mg | 0% |
| Total Carbohydrate 153.7g | 0% |
| Dietary Fiber 22.6g | 0% |
| Total Sugars 27.3g | |
| Protein 160.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 994.5mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 3394.4mg | 0% |
Source of Calories